KEY INGREDIENTS
INGREDIENTS
- ●2 cups all-purpose flour
- ●1 teaspoon baking powder
- ●1 teaspoon baking soda
- ●1 teaspoon ground cinnamon
- ●1/2 teaspoon ground ginger
- ●1/2 teaspoon salt
- ●1/2 cup (1 stick) butter, softened
- ●1 1/4 cups granulated sugar
- ●2 large eggs, at room temperature, lightly beaten
- ●1 cup LIBBY'S® 100% Pure Pumpkin
- ●1 1/2 teaspoons vanilla extract, divided
- ●4 ounces cream cheese, at room temperature
- ●6 tablespoons butter, softened
- ●1 1/2 cups powdered sugar
MAKE IT
Step 1
Preheat oven to 350° F. Lightly grease or line four baking sheets with parchment paper.
Step 2
Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat 1/2 cup butter and granulated sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and 1 teaspoon vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
Step 3
Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
Step 4
Beat cream cheese, 6 tablespoons butter and remaining 1/2 teaspoon vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
Step 5
Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.
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